- Food: Golden Turmeric Noodle Miso Soup
- Writer: Lizzie Green
- Content-Type: Food Blog
This miso soup with vegetable noodles can make a winter day more cheerful! Lemon, ginger, and turmeric are used to make them healthy and therapeutic.
When you blog about food, you start to develop some really strange eating habits, but nobody ever talks about this. The question of the day is “what are we working on and can it be called a meal?” rather than “what am I having for breakfast or lunch?”
Testing cookie recipes every day in December was a little bit of a sugar rush. After that, while developing/testing this wholesome, nourishing veggie noodle miso soup dish, equilibrium was restored.
What you’re seeing is the result of my unintended soup cleanse because I believe I ate this soup four times in a row last week. Even though I don’t “cleanse” for health reasons, I liked eating this soup repeatedly:).
Both the color and flavor of this soup are vibrant.
Give this soup a try if you’re attempting to eat healthier in the new year while still craving good food! Simple dashi stock, the filling foundation for many soups in Japanese cuisine, serves as the dish’s brothy base. You might know the blog from this gingery soup if you’ve been reading it for a time.
By gently cooking kombu in water, you can make dashi. Don’t skip this step; instead, whisk in the miso paste to thicken and flavor the soup.
After adding the miso, be careful to maintain a low simmer because excessive heat might kill the nutritious enzymes in miso.
Scallions, ginger, turmeric, carrots, and bok choy complete this soup, and I add tofu for more protein. I used half rice noodles and half zucchini noodles instead of piling the soup high with noodles.
In this manner, you continue to experience the delightful sensation that comes with eating a bowl of noodles.
A squeeze of lemon and lime and some sriracha are added to the soup to complete it. It resembles a nutritious vegetable hot and sour soup. It has a hint of punch, a hint of earthiness, and a hint of heat. I wish you enjoyment!
Golden Turmeric Noodle Miso Soup
This miso soup with vegetable noodles can make a winter day more cheerful! It’s a nutritious soup that contains turmeric, ginger, and lemon.
- 6 cups water
- 1 strip of kombu, rinsed
- 3 scallions, chopped
- 1 large carrot, thinly sliced
- 2 tablespoons grated ginger
- 2 garlic cloves, minced
- ¼ cup white miso paste
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- ½ tablespoon coconut oil
- 1 tablespoon tamari
- 2 teaspoons sriracha
- 7 ounces tofu, cubed
- 2 1/2 ounces cooked rice noodles, and/or zucchini noodles (1 small zucchini)
- 2 baby bok choy, stalks thinly sliced, leaves torn
- ¼ teaspoon sea salt, optional
- Fresh mint or cilantro, optional for serving
- Pinch of red pepper flakes, optional
- Water and kombu should be combined in a medium pot. For 10 minutes, simmer gently without boiling. Take the kombu out. Add the scallions, carrots, ginger, and garlic, and simmer for about 20 minutes, or until the carrots are tender.
- Scoop 1/2 cup of the hot soup and the miso paste into a small bowl. After combining, add everything back to the soup pot. Include the tofu, noodles, bok choy, turmeric, black pepper, lemon and lime juice, coconut oil, tamari, and sriracha. Cook for ten minutes. If preferred, garnish with fresh herbs and season to taste with 1/4 teaspoon sea salt.